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Grilled Lamb with Roasted Beetroot and Quinoa Salad
Grilled Lamb with Roasted Beetroot and Quinoa Salad

Grilled Lamb with Roasted Beetroot and Quinoa Salad
A hearty and nutritious dinner featuring grilled lamb, seasonal beetroot, and a quinoa salad.
Grilled Lamb with Roasted Beetroot and Quinoa Salad

Provides a balanced meal with protein from lamb, carbs from quinoa, and nutrients from seasonal vegetables.

Ingredients:
1
Servings
  • 2
    item
     lamb chop
  • 200
    g
     beetroot
  • 100
    g
     quinoa
  • 50
    g
     feta cheese
  • 50
    g
     arugula
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Lamb with Roasted Beetroot and Quinoa Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cut the beetroot into wedges. Toss with olive oil, salt, and pepper.
  3. Roast beetroot in the oven for 25-30 minutes until tender.
  4. Rinse quinoa under cold water. Cook according to package instructions.
  5. Season lamb chops with salt, pepper, and minced garlic.
  6. Grill lamb chops on medium-high heat for about 4 minutes on each side.
  7. In a bowl, combine cooked quinoa, roasted beetroot, arugula, and crumbled feta cheese.
  8. Squeeze lemon juice over the salad and drizzle with olive oil.
  9. Serve grilled lamb chops alongside the quinoa salad.
Nutrition Per Serving 600 g Per 100g
Energy 735 kcal 123 kcal
Protein 45 g 7.5 g
Fibre 10 g 1.7 g
Salt 1 g 0.2 g
Sugar 8 g 1.3 g
Carbohydrates 55 g 9.2 g
Fat 40 g 6.7 g
  • 2
    item
     lamb chop
  • 200
    g
     beetroot
  • 100
    g
     quinoa
  • 50
    g
     feta cheese
  • 50
    g
     arugula
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cut the beetroot into wedges. Toss with olive oil, salt, and pepper.

Roast beetroot in the oven for 25-30 minutes until tender.

Rinse quinoa under cold water. Cook according to package instructions.

Season lamb chops with salt, pepper, and minced garlic.

Grill lamb chops on medium-high heat for about 4 minutes on each side.

In a bowl, combine cooked quinoa, roasted beetroot, arugula, and crumbled feta cheese.

Squeeze lemon juice over the salad and drizzle with olive oil.

Serve grilled lamb chops alongside the quinoa salad.

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